If you’re craving a breakfast that combines hearty flavors with fresh, vibrant textures, the Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe is your new go-to. This bowl is a fantastic way to start your day with nutrient-packed sweet potatoes roasted to perfection, crispy bacon, perfectly cooked eggs, and creamy avocado slices all coming together in a symphony of taste. With each bite, you’ll enjoy a delightful mix of warmth, savory crunch, and silky smoothness that feels like a warm hug in a bowl.
Ingredients You’ll Need
This recipe keeps things delightfully simple with ingredients that bring a variety of textures and flavors to the table. Each component is thoughtfully chosen to create a beautiful balance between sweet, savory, and fresh, ensuring every forkful feels like breakfast bliss.
- Sweet potato: The star of the dish, providing natural sweetness and a hearty, creamy texture once roasted.
- Eggs: Versatile and protein-rich; their creaminess pairs perfectly with the other bold flavors.
- Bacon: Adds a crispy, salty punch that elevates the bowl’s savoriness.
- Red bell pepper: Offers bright color and a slight sweetness for balance.
- Green bell pepper: Brings a fresh, slightly bitter crunch that complements the other peppers.
- Red onion: Delivers a subtle bite and aromatic depth when sautéed.
- Greens (spinach or arugula): Adds a fresh, peppery note and a pop of vibrant green.
- Avocado: Creaminess that rounds out the bowl and adds richness without heaviness.
- Oil and seasonings: Essential for roasting and sautéing, boosting flavor in every layer.
How to Make Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe
Step 1: Preheat and Prepare Sweet Potatoes
Start by heating your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes in a bit of oil along with your favorite seasonings to enhance their natural sweetness. Roasting them brings out a tender inside with a slightly caramelized outside, making them the perfect base for your bowl. If you’re using the oven, plan for 15 to 20 minutes; in an air fryer, 5 to 8 minutes will do.
Step 2: Cook Bacon and Sauté Vegetables
While your sweet potatoes roast, crisp up the thick-cut bacon in a skillet until golden and crunchy. When it’s done, remove the bacon and use the rendered bacon fat to sauté red onion, red bell pepper, and green bell pepper. This step infuses the veggies with smoky flavor and softens them just enough to add a delicious contrast without losing their fresh texture.
Step 3: Prepare the Eggs Your Way
Now it’s time to cook your eggs exactly how you like them—scrambled, fried sunny-side up, or boiled for a firmer texture. Their creamy yolks and soft whites will blend beautifully with the other ingredients, creating layers of flavor in every bite.
Step 4: Assemble Your Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe
Layer fresh greens like spinach or arugula at the bottom of your bowl to add a crisp, peppery note. Next, add the roasted sweet potatoes followed by the sautéed onions and peppers. Crumble or arrange the crispy bacon atop before placing the eggs. Finally, crown your creation with silky avocado slices that bring cool creaminess to this warm, savory bowl.
Step 5: Add Final Touches
Finish with a pinch of salt, black pepper, or your favorite fresh herbs if you like. These small garnishes bring the dish together and add an extra burst of personality to your breakfast bowl.
How to Serve Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe
Garnishes
Consider sprinkling freshly chopped chives, parsley, or a drizzle of hot sauce for a spicy kick. A few crumbles of feta or a sprinkle of smoked paprika can also add a delicious finishing touch that enhances both flavor and appearance.
Side Dishes
Pair your bowl with a slice of toasted whole-grain bread or a small fresh fruit salad to add more variety. A light herbal tea or freshly brewed coffee complements the hearty goodness of this dish without overpowering its flavors.
Creative Ways to Present
Try serving the bowl over a bed of quinoa or brown rice for an extra boost of fiber and texture. For a fun twist, use a hollowed-out roasted sweet potato skin as your edible bowl to impress guests or treat yourself to a charming presentation.
Make Ahead and Storage
Storing Leftovers
You can store leftover sweet potato breakfast bowl ingredients separately in airtight containers in the fridge for up to 3 days. It’s best to keep the avocado slices aside and add them fresh to prevent browning.
Freezing
Roasted sweet potatoes and cooked bacon freeze well, so if you want to prep in advance, store these components separately in freezer-safe bags. Eggs and fresh greens don’t freeze as well but can be made fresh on the day you’re ready to eat.
Reheating
Reheat the roasted sweet potatoes and sautéed veggies gently in a skillet or microwave until warm. Add fresh eggs and avocado just before serving to keep those flavors bright and textures perfect.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular potatoes will give you a different flavor profile—more earthy and less sweet—but the overall dish will still be hearty and delicious.
What’s the best way to cook eggs for this bowl?
It really depends on your preference. Scrambled eggs meld well with the other textures, fried eggs add a beautiful yolk that softens everything, and boiled eggs can add a firmer bite. All work wonderfully here!
Is this dish suitable for meal prepping?
Yes, you can prepare components like roasted sweet potatoes, bacon, and sautéed vegetables ahead of time. Just keep fresh eggs and avocado separate until you’re ready to assemble.
Can I make this recipe vegetarian?
To make this vegetarian, simply skip the bacon and add sautéed mushrooms or smoked tofu for a smoky, savory boost instead.
What oil is best for roasting the sweet potatoes?
Use a neutral oil with a high smoke point like avocado oil or canola oil to get the best roasting results without overpowering the sweet potatoes’ flavor.
Final Thoughts
Nothing beats the comfort and satisfaction of the Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe to start your day with a smile. It’s colorful, flavorful, and perfectly balanced—making breakfast not just a routine, but your favorite meal. Give it a try soon, and watch it become a staple in your morning rotation!
Print
Sweet Potato Breakfast Bowl with Bacon, Eggs, and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Description
A hearty and nutritious Sweet Potato Breakfast Bowl featuring roasted sweet potatoes, crispy bacon, sautéed peppers and onions, fresh greens, creamy avocado, and eggs prepared your way. This breakfast bowl combines sweet, savory, and fresh flavors for a satisfying start to your day, perfect for a wholesome meal that fuels and delights.
Ingredients
Vegetables
- 1 large sweet potato, diced
- 1/3 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red onion, chopped
- 1 cup greens (spinach or arugula)
- 1/2 avocado, sliced
Protein
- 4 large eggs
- 4 slices thick-cut bacon
Others
- 1–2 tablespoons olive oil or preferred cooking oil (for tossing sweet potatoes and sautéing)
- Salt and pepper to taste
- Optional garnishes such as fresh herbs or hot sauce
Instructions
- Preheat Oven or Air Fryer: Preheat your oven to 400°F (200°C) or set your air fryer to the same temperature to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the diced sweet potato with olive oil and season with salt and pepper. Spread them evenly on a baking sheet if using the oven, or place in the air fryer basket. Roast in the oven for 15-20 minutes or air fry for 5-8 minutes until tender and slightly caramelized, shaking or stirring occasionally for even cooking.
- Cook Bacon and Sauté Vegetables: In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon from the skillet and set aside on paper towels. In the rendered bacon fat, sauté the chopped red onion and bell peppers until softened and fragrant, about 3-5 minutes.
- Prepare Eggs: Cook the eggs to your preference—scrambled, fried, or boiled works well for this bowl.
- Assemble the Bowl: Start by layering the fresh greens in your bowl, then add the roasted sweet potatoes, sautéed peppers and onions, crispy bacon pieces, and your cooked eggs on top.
- Add Avocado and Garnishes: Finish by topping the bowl with sliced avocado and any additional garnishes you like, such as fresh herbs, a sprinkle of black pepper, or a dash of hot sauce. Serve immediately for a warm and satisfying breakfast.
Notes
- You can customize the bowl by substituting greens with kale or lettuce depending on your preference.
- For a vegetarian option, omit the bacon and add extra eggs or legumes.
- If you prefer less oil, you can roast sweet potatoes with cooking spray instead of tossing with oil.
- Leftover sweet potatoes can be stored in the refrigerator for up to 3 days and reheated.
- To save time, boil the eggs ahead of time and keep them chilled until ready to use.
